Summer carrot, tarragon & white bean soup

3 of 5-a-day bbc good food team easy soup fibre folate healthy diet plan low calorie low fat summer summer recipe summer soup vegan

N/A

Source

Ingredients

1 tbsp rapeseed oil

2 large leeks , well washed, halved lengthways and finely sliced

700g carrots , chopped

1.4l hot reduced-salt vegetable bouillon (we used Marigold)

4 garlic cloves , finely grated

2 x 400g cans cannellini beans in water

⅔ small pack tarragon , leaves roughly chopped

Method

Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.

Pour over the stock, stir in the garlic, the beans with their liquid, and three-quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender. Stir in the remaining tarragon before serving.